Roasted Belgian Endive
4-5 heads of Belgian endive
3 tbsp. of butter
juice and zest of one orange
4 tbsp. of balsamic vinegar
2 tbsp. o maple syrup
a pinch of salt
1 tsp. of freshly chopped parsley
freshly ground black pepper, to taste
Cut endives in half, discard outer leaves.
Melt butter in a large skillet, add endives and saute over medium heat for about 5 minutes.
Carefully turn endives over and saute for another 5 minutes.
Combine balsamic vinegar with maple syrup and orange juice, add salt.
Arrange endives in a buttered baking dish. Pour over the sauce. Top with orange zest and fresh parsley.
Bake at 400F for about 30 minutes - until endives have softened.
Recipe from Dine & Dash’s Roasted Belgian Endive.